Potato and Swiss Chard Gratin

This recipe was featured in The New York Times Dining and Wine section. The moment I saw it, I knew I had to experiment and try it myself for this blog. Cheesy potatoes and Swiss chard? Yes, please.

I’d never made a gratin before, but the picture accompanying the recipe in The New York Times inspired me to try.

Finding the substitutes was tricky at first, but I prevailed.

At first I was just going to use Daiya Vegan Cheese, but when I was at the store, the man behind the specialty cheese counter was so nice, and pointed out so many delicious Gouda goat cheeses (hard and soft) that I decided to use mostly goat cheese in this gratin. And it worked wonderfully!

To substitute the cream I chose to use unsweetened coconut milk. I also used a little coconut coffee creamer (but that’s sweetened, so I didn’t use too much).

All in all, this gratin was delicious, and my friends and I devoured it in one go almost as soon as it came out of the oven.

For a quicker version of this recipe, try using frozen spinach instead of fresh Swiss chard: it cuts back a bit of the preparation time.


Salt and pepper, to taste

1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes

2 1/2 cups unsweetened coconut milk (or coconut milk creamer)

1 garlic clove, smashed

1 small shallot, sliced

2 thyme sprigs

1 bay leaf

1/4 teaspoon nutmeg

About 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled

1 tablespoon vegan margarine, at room temperature

6 ounces grated Gouda goat cheese (you can add some Daiya vegan cheese too, if desired)


1. Heat the oven to 350 degrees, and place rack in the center.

2. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly.

3. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.

4. In a small saucepan, bring the coconut milk, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg. Mix well.

5. Slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife.

6. Use the vegan margarine to grease a 12- to 14-inch gratin dish (or, if you don’t have one, try using any deeper baking dish or casserole dish that you have–you may not get as many layers, but that’s okay).

7. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the goat cheese, half the Swiss chard and one-third of the reduced coconut milk mixture. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the cheese and milk.

8. Bake until the top is browned and the potatoes are fork-tender, about 55 minutes.

Tags: , , , , , , ,

Categories: Casserole, Main dish, Season: Fall, Season: Summer, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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  1. Ahi tuna « Food Allergy Cooking - 02/01/2011

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